Moroccan bisteeya
Instructions:
Season the chicken a day ahead so it has time to absorb the flavors. 1 whole roaster chicken (about 4 pounds), cut into 8 pieces Coarse salt 1 medium onion, finely chopped 3 garlic cloves, minced 1 / 8 teaspoon crumbled saffron 1 / 2 teaspoon ground ginger 1 1 / 2 teaspoons ground cinnamon, plus more for sprinkling 1 cup coarsely chopped fresh flat-leaf parsley 1 / 2 cup coarsely chopped fresh cilantro 1 / 4 cup unsalted butter, plus 1 / 2 cup melted (1 1 / 2 sticks total) 6 large eggs, lightly beaten 1 tablespoon fresh lemon juice Freshly ground pepper 1 3 / 4 cups blanched whole almonds, toasted and coarsely chopped 3 tablespoons confectioners’ sugar, plus more for sprinkling 1 / 2 cup orange-flower water 1 package (17 ounces) store-bought phyllo dough
SERVES 6 TO 8
- Put the chicken and π cup salt in a medium bowl; toss to coat. Refrigerate 1 hour. Rinse the chicken with cold water; pat dry. Mix the chicken, onion, garlic, saffron, ginger, 1 teaspoon cinnamon, 1 / 2 cup parsley, and 1 / 4 cup cilantro in a large bowl; cover, and refrigerate overnight.
- Transfer the chicken mixture to a medium heavy pot. Add enough water to cover (about 4 cups). Bring to a boil; reduce heat to medium. Add ¼ cup butter; cover, and simmer until chicken is falling off the bone, 1 to 1 1 / 2 hours, adding water to cover if necessary. Transfer the chicken to a plate; let cool. Reserve the poaching liquid. Remove the meat from the bones and shred; discard the skin and bones. Set the chicken aside.
- Bring the reserved poaching liquid to a boil over high heat; cook until reduced to 3 / 4 cup. Reduce heat to medium-high. Slowly add the eggs; whisk constantly until the mixture is almost set, 4 to 6 minutes. Stir in the remaining 1 / 2 cup parsley, 1 / 2 cup cilantro, and the lemon juice. Season with salt and pepper; set aside.
- Stir together the almonds, sugar, and remaining ½ teaspoon cinnamon in a small bowl; set aside.
- Preheat the oven to 375ï€ F. Brush a 13-inch paella or pizza pan with 2 tablespoons melted butter. Stir together the remaining melted butter and the orange- flower water in a small bowl. Assemble the b’steeya: Brush a sheet of phyllo with butter mixture. Put it in the pan, leaving a 4-inch overhang. Repeat, buttering and adding 7 more sheets of phyllo, overlapping the layers and fanning out around the pan. (Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.)
- Arrange the chicken mixture evenly over the dough. Pour in the egg mixture. Top with 5 layers phyllo brushed with butter mixture. Sprinkle evenly with almond mixture. Fold up the edges of the phyllo to enclose. Top with 5 layers phyllo brushed with butter mixture; tuck the edges inside the pan. Slightly crinkle 2 unbuttered layers phyllo over top. Bake until golden brown, 35 to 40 minutes. Sprinkle with sugar and cinnamon.